Mandarin Beef Buns



I've done a few variations since first making these.... cheeseburger, BBQ chicken, pizza, ham & cheese, taco and I even did a spaghetti one. (Ever since I was a kid, I've taken bread, piled my spaghetti on it & folded it in half to make a sandwich!)

MAKE-AHEAD TIP: Prepare and cook buns as directed. Cool for 30 minutes; wrap in heavy foil and freeze for up to 1 month. To reheat, leave the frozen buns in foil wrap. Bake in 325°F. oven about 40 minutes or until heated through.

★★★★★ 1 vote
Makes 24 buns.
55 Min
15 Min


1 Tbsp
cooking oil
2 c
shredded cooked beef or pork
1/4 tsp
crushed red pepper
2 Tbsp
grated ginger root
1 c
chopped bok choy, napa, or green cabbage
1 tsp
finely shredded orange peel
1/3 c
thinly bias-sliced green onions
1/4 c
hoisin sauce
1 pkg
(16 oz) hot roll mix
1 large
egg, beaten
sesame seed


1For filling, in a large skillet heat oil over medium heat. Add beef and red pepper; cook for 3 minutes. Add bok choy or other cabbage, ginger root, and orange peel; cook for 2 to 3 minutes or until bok choy is wilted. Stir in onions and hoisin sauce; remove from heat. Cool.
2Meanwhile, prepare the hot roll mix according to package directions. Divide the dough into 24 portions. Roll each portion into a ball. On a lightly floured surface roll or pat each ball into a 3 ½ inch circle.
3For each bun, place about 1 tablespoon of the filling in center of a circle. Moisten edges of dough with water and bring up around filling, pinching the edges together to seal.
4Arrange the filled buns, seam sides down, on 2 lightly greased baking sheets. Cover and let rise in a warm place for 20 minutes. Brush with beaten egg; sprinkle with sesame seed. Bake in a 375°F. oven about 15 minutes or until golden.

About Mandarin Beef Buns

Regional Style: Asian